Aug 29 2026
Restaurants›The Velveteen Speakeasy›Stuffed Mushrooms (gf, V) Recipe

Stuffed Mushrooms (gf, V) Recipe

Inspired by The Velveteen Speakeasy
Time50m
Serves4

Mushroom caps stuffed with our House made Boursin, white wine cream sauce, garnished with green onions and balsamic drizzle.

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Ingredients

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Mushroom & Filling

White Wine Cream Sauce

Garnish & Finish

Method

Mushroom & Filling

  1. 1

    Prepare mushrooms

    Preheat oven to 375°F (190°C). Clean mushroom caps by gently wiping with a damp paper towel. Remove stems and set caps aside. If stems are intact, reserve for another use or discard.

  2. 2

    Cook aromatics

    In a medium skillet over medium heat, warm 2 tbs olive oil. Add the minced garlic and 1 minced shallot and sauté 1–2 minutes until fragrant and softened but not browned.

  3. 3

    Combine filling

    In a mixing bowl, combine the softened Boursin, grated parmesan, chopped parsley, lemon zest, sautéed garlic/shallot, 1/2 tsp black pepper, and 1 tsp salt. Mix until smooth and homogenous. Taste and adjust seasoning.

  4. 4

    Stuff mushrooms

    Brush the insides of the mushroom caps lightly with olive oil and season with a small pinch of salt. Using a small spoon, fill each mushroom cap generously with the Boursin mixture, mounding slightly.

White Wine Cream Sauce

  1. 5

    Sauté shallot

    In a small saucepan over medium heat, melt 2 tbs butter. Add the remaining 1 minced shallot and cook 1–2 minutes until translucent.

  2. 6

    Deglaze and reduce

    Add 1/2 cup dry white wine to the pan and bring to a simmer. Reduce by about half, 3–4 minutes, scraping any browned bits from the pan.

  3. 7

    Finish sauce

    Add 1/4 cup stock and 1/2 cup heavy cream. Simmer gently for 3–4 minutes until slightly thickened. Season with 1/4 tsp salt and 1/4 tsp black pepper. If you prefer a thicker sauce, whisk 1 tsp cornstarch into 1 tsp cold water to make a slurry and stir into the simmering sauce, cooking 1 minute more until thickened. Keep warm over very low heat; do not boil vigorously.

  4. 8

    Optional blending

    For a smoother, silkier sauce, remove from heat and stir in 1 tsp extra virgin olive oil or briefly blend with an immersion blender, then return to low heat.

Finish & Serve

  1. 9

    Bake stuffed mushrooms

    Arrange the filled mushroom caps on a baking sheet or in a shallow baking dish, cap-side up. Bake in the preheated 375°F (190°C) oven for 15–18 minutes, until mushrooms are tender and the filling is warmed through and slightly golden on top.

  2. 10

    Plate with sauce

    Spoon a thin pool of the warm white wine cream sauce onto the serving platter or individual plates. Place baked stuffed mushrooms on top of the sauce so some sauce soaks under each mushroom.

  3. 11

    Garnish

    Drizzle each mushroom lightly with balsamic reduction (or a small amount of balsamic vinegar). Sprinkle thinly sliced green onions over the mushrooms and finish with a light drizzle of extra virgin olive oil.

  4. 12

    Serve

    Serve warm as an appetizer or small plate. Leftover sauce can be refrigerated for up to 3 days; reheat gently before serving.

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